Noel (Christmas Log Cake)
1cup Flour, sifted
1/4 ts Salt
1t Baking powder
1/4 cup water
1Tb Lemon juice
2 Egg whites
1/4 cup Cream of tartar
1/4 cup Sugar
1/4 cup Cocoa, powdered
1 cup Butter, sweet -- softened
3 Egg yolk
1tb Espresso, powdered
1 tb Milk
3 cups Sugar, confectioners, sifted
Food coloring, green
Grease a jelly roll baking sheet. Line with parchment
paper. Grease the parchment paper. Sift dry
ingredients together. Beat eggs at high speed about 5
to 10 minutes. Add sugar by tablespoonfuls. Continue
beating until the butter is very thick. Then add lemon
juice and water. Fold in dry ingredients in four
stages, 1/4 cup at a time. Spread evenly on the baking
sheet. Bake at 375 F. for 15 minutes or until the
sponge springs back when tested. Sift powdered sugar
onto the sponge. Turn cake out onto a clean tea towel.
Remove parchment paper. Trim edges of the sponge if
they are crispy. Roll up gently, leaving towel
inside, while still warm. Let cool.
Beat egg whites, and when foamy add the cream of
tartar. When soft peaks form, gradually beat in the
sugar. Beat until meringue is stiff and glossy. Pipe
meringue through a pastry bag, making and equal number
of stems and caps to resemble small mushrooms. Bake
mushroom pieces at 250 F. about 45 minutes. When
cool, glue them together with butter cream icing and
dust lightly with cocoa in a fine strainer. Beat egg
yolks and butter together until smooth. Add coffee
and milk. Gradually add powdered sugar. Beat until
smooth. Mix about 1/3 cup to 1/2 cup of the frosting
with green food coloring for the ivy decoration.
To assemble: Unroll cooled sponge, remove towel,
spread, cake with butter cream icing. Roll up. Cut
off at a diagonal, a 2" slice. This is the tree stump.
Frost the outside, then add the stump and frost. Make
ivy patterns. Add the mushrooms. Dust the whole cake
very lightly with powdered sugar, to simulate snow.
Keep in refrigerator. Cut with serrated knife.